Chicken, prune and olive traybake
Prep time: 40 minsTotal time: 
Chicken, prune and olive traybake
Inspired by the 1980s classic chicken marbella, this throw-it-all-in traybake can be prepped up to two days ahead. If you’re not a fan of prunes, soft dried apricots or dates will work just as well.If you want this recipe to serve 4, see Cook's Tip for what to make with any leftovers
Prep time: 40 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 2 x 1kg packs chicken legs
- 1 x 20g pack tarragon
- 200g prunes, halved
- 1 x 400g pack echalion shallots, halved or quartered lengthways (depending on size)
- 6 garlic cloves, sliced
- 85g pitted green olives (we used nocellara)
- 70g capers
- 4 tbsp olive oil
- 3 tbsp sherry vinegar
- ½ tsp fine salt
- 300ml white wine
- 2 tbsp runny honey
To serve (double if serving 8)
- 600ml chicken stock
- 300g giant couscous
Step by step
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The day before cooking, use a sharp knife to make a few slashes in the skin of the chicken legs and set aside. Reserve 1-2 sprigs of tarragon to serve, then pick the leaves off the rest. Put all the ingredients except for the chicken, white wine and honey in a large non-metallic bowl or oven dish. Season generously with black pepper and stir well. Add the chicken legs and gently mix together, then cover and marinate in the fridge overnight (or up to 48 hours ahead). For best results, stir once or twice during this time.
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Preheat the oven to 200°C, fan 180°C, gas 6. Line two large, lipped baking trays or roasting tins with baking paper. Divide the chicken and the marinade ingredients evenly between them, so everything sits in roughly one layer, with the chicken sitting skin-side up. Stir together the white wine and honey, then divide between the two trays, pouring it into the base of each. Roast for 50 minutes to 1 hour, swapping the trays halfway through, until the chicken is cooked through and dark golden.
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Meanwhile, for the giant couscous, pour the stock into a saucepan and bring to the boil. Add the couscous, return to the boil, then reduce the heat to low and cover with a lid. Simmer for 10-12 minutes until tender. Drain (unless the stock has all been absorbed), then return to the pan, cover and leave to stand off the heat for 5 minutes.
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Serve the contents of one of the trays with the couscous, sprinkled with the leaves from the reserved tarragon.
Any leftovers? Why not make chicken pot pie...
Shred the cooled chicken off the bone, discarding the skin, and stir it through the contents of the traybake. Melt 20g butter in a pan over a low heat, then add 20g plain flour. Cook for 2-3 minutes, stirring. Gradually whisk in 250ml chicken stock and simmer until thickened. Stir in the chicken mixture and 50ml double cream, and transfer to a 1.3-litre oven dish. Top with a sheet of puff pastry, brush with beaten egg and bake at 220°C, fan 200°C, gas 7 for 25 minutes. (No longer dairy-free.)
